Mini Peppers Filled with Goat Cheese and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For easy entertaining, set out this elegant, quick appetizer created by Sunset reader Priti Malhotra of Los Gatos, California. Serve it with a crisp wine like Sauvignon Blanc. Ingredients:
8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded |
8 ounces asparagus spears, ends trimmed, chopped |
2 tablespoons extra-virgin olive oil, divided |
2 garlic cloves, minced |
1 teaspoon chopped fresh rosemary leaves |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
pinch red chile flakes |
1/2 cup fresh goat cheese |
Directions:
1. Preheat broiler with rack set in top third of oven.
2. Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes.
3. Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.
4. Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.
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